Sustainable sourcing is incredibly important to Head Chef Billy Coleman and his kitchen team, which is why all our menus are designed with a strong emphasis on provenance and sustainability.
We use local suppliers wherever possible, who are thoroughly audited, to ensure our suppliers reflect our policies and approach to sustainability and allow us to have confidence in the products we use.
We follow the objectives set by Compass Group to ensure we are making the right decisions in our sourcing methods, with three main priorities; provenance, animal welfare and people welfare.
We support UK and Ireland agriculture through our Truly Local, regional and British sourcing activities. We can tailor an offer to individual requirements at a geographical level. We actively promote the use of seasonal British produce across all of our businesses through our monthly ‘Know Your Food’ programme that is endorsed by Eat Seasonably.
We will not buy products that don’t adhere to the ‘Five Freedoms’ concept proposed by the Farm Animal Welfare Council (FAWC) on the protection of animals kept for farming purposes. We do not use any fish from the Marine Conservation Society (MCS) Fish to Avoid List and all of our fish comes from well managed marine sources. All of our eggs are Lion Marked British.
We donate a percentage of our Fairtrade sales to EATFAIR – our Compass founded Fairtrade Foundation. All of our bananas are Fairtrade. We support SME’s in showcasing their opportunities to our business through our ‘Idea Works’ programme.